@ragebutt@lemmy.dbzer0.com If you want the line breaks (like what you have in the comment text box before saving your reply) to show up in your post, you can add two spaces after the text of a step:

(Robuchon method)

Boil mashing potatoes (like Yukon gold, depends on where you’re from though, that’s a USA variety)for a half hour
Mash with something like a food mill or ricer if available. Not strictly necessary but makes the next step easier
Heat on pot to evaporate excess moisture
Pass purée through very fine sieve - absolute pain but essential step, the finer the sieve the better. I have a 250um lab sieve that I use for this and it’s amazing
Back in pot, whisk in cold butter, up to 50% of the weight of the potatoes (robuchon uses 50%), whisk constantly once emulsified
Add hot milk to reach desired texture
Season with salt to taste and optionally with white pepper

(Blumenthal/Steingarten method)

Yukon gold potatoes, peeled, 1in cubes
Put in water with salt and sugar (200% water to potatoes, 3% salt, 2% sugar), bring to boil, simmer for 30 minutes
Drain
Add 1% weight of the potatoes diastatic malt powder (eg if you started with 500g potatoes add 5g powder) to the drained potatoes
Blend (it will be very smooth but sticky)
Put in a ziplock bag and try to get all the air out
Cook in a pot of water at 126F for 30 minutes (if you have sous vide use that, if not it’s not essential, just try to not let it get too hot)
Put it in a pan and cook to 167F
Season and serve

Wandering Adventure Party

betterdeadthanreddit@lemmy.world